Beef Birria Ramen Recipe

Ingredients

For Sauce Base:

• 10 dried guajillo chilies, seeded
• 4 dried de rbol chilies
• Boiling water, as needed
• 1 tablespoon avocado oil or other cooking oil
• 1/2 white onion, roughly chopped
• 4 garlic cloves, crushed
• 6 Roma tomatoes, roughly chopped
• 1 teaspoon whole black peppercorns
• 6 whole cloves
• 1 (1/2 inch) piece dried ginger root
• 1/4 teaspoon cumin seeds
• 1 teaspoon fresh thyme
• 1/2 tablespoon dried marjoram
• 1/2 tablespoon dried Mexican oregano
• 1 tablespoon granulated chicken bouillon, such as Knorr
• 2 tablespoons apple cider vinegar
• Salt to taste

For Meat and Broth:

• 2 pounds beef chuck roast, cut into 1-inch pieces
• 2 beef shanks, cut into 1-inch pieces
• 2 beef short ribs
• 1 1/2 quarts beef stock
• 1 (2 1/2 inch) stick Ceylon cinnamon
• 1/2 white onion, cut into chunks
• 2 bay leaves

For Serving:

• 8 servings fresh or dried Japanese ramen noodles (not instant ramen)
• 1 large white onion, finely chopped
• 1 bunch cilantro leaves, chopped
• Lime wedges

Directions

1. Prepare the Sauce Base: Start by toasting the chilies. Heat a dry griddle or skillet over medium heat. Toast the guajillo and de rbol chilies, turning them frequently, until they become fragrant and lightly browned. Be careful not to burn them. Transfer the chilies to a bowl, pour boiling water over them, and let them soak for about 30 minutes to rehydrate.
2. Cook Onion and Garlic: While the chilies are soaking, heat the oil in a large pan over medium heat. Add the chopped onion and crushed garlic. Stir and cook until they soften, around 5 minutes.
3. Add Tomatoes: Once the onion and garlic are softened, add the chopped tomatoes to the pan. Continue to cook until the tomatoes break down, about 5 minutes. Set the mixture aside to cool.
4. Grind the Spices: In a mortar, combine the black peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano. Grind them into a fine powder.
5. Blend the Sauce: In a blender, combine the soaked chilies, 1/4 cup of the soaking liquid, the cooled onion-tomato mixture, ground spices, chicken bouillon, and apple cider vinegar. Blend until the mixture is smooth. If needed, add a small amount of beef broth to help with blending. Taste and season with salt as desired.
6. Cook the Meat: In a large pot, add the beef chuck roast, beef shanks, and beef short ribs. Pour the prepared sauce over the meat, then add enough beef broth to cover the meat by about an inch. Stir to combine. Bring the mixture to a boil over high heat.
7. Simmer: Once boiling, add the cinnamon stick, onion chunks, garlic, and bay leaves. Reduce the heat to low, cover the pot, and let it simmer for about 2 1/2 hours or until the meat is tender and easily falls apart. Remove the short rib bones, skim off any excess fat from the surface of the broth, and discard the fat (or save it for other uses like quesabirrias). Taste the broth and adjust the seasoning with salt if needed.
8. Cook the Ramen: In a separate large pot, bring salted water to a boil. Add the ramen noodles and cook according to package instructions, typically 7 to 20 minutes, or until tender. Drain the noodles and divide them into individual bowls.
9. Assemble the Dish: Ladle the birria and broth over the ramen noodles in each bowl. Top with finely chopped onion and cilantro. Serve with lime wedges on the side for a fresh squeeze of flavor.

Nutrition Facts (per serving)

• Calories: 763
• Fat: 47g
• Carbs: 20g
• Protein: 67g
• Sodium: 886mg
• Cholesterol: 217mg
• Dietary Fiber: 3g
• Vitamin C: 16mg
• Calcium: 112mg
• Iron: 7mg
• Potassium: 1335mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data. Please consult your doctor or dietitian if you are following a medically restrictive diet.